Culinary Hotline - Chef Waahid Gabriels
With Eid around the corner, here’s a little menu put together for a special celebration with family and friends.
All recipes by Waahid Gabriels
Ingredients:
Spring Rolls
- 8 rice paper wrappers
- 8 cooked prawn tails or 4 cooked crayfish tails, halved lengthwise
- 1 cup cooked glass noodles
- 1 orange, segmented
Thai Dipping Sauce
- 30 ml fish sauce
- 20 ml soy sauce
- 50 ml fresh lime juice
- 1–2 red chillies, finely chopped
- 2 cloves garlic, finely grated
- 1 thumb-sized piece fresh ginger, grated
¼ puck palm sugar, grated
Crispy Prawn Heads (Optional Garnish)
- Prawn heads from the prawns
- ½ cup seasoned flour
- Oil for frying
How To MakeThai Rice Paper Crayfish & Prawn Spring Rolls
- Prepare the dipping sauce In a small bowl, combine the fish sauce, soy sauce, lime juice, chilli, garlic, ginger and palm sugar. Stir until the sugar dissolves. Taste and adjust the balance of sweet, sour and salty if needed.
- Assemble the spring rolls. Fill a shallow dish with warm water. Dip a rice paper wrapper in the water for a few seconds until softened. Lay it flat on a clean surface. Place a small handful of glass noodles in the centre, followed by 2 orange segments and either 2 prawn tails or 1 crayfish tail.
- Fold the bottom flap over the filling, tuck in the sides, and roll tightly to seal. Repeat with remaining ingredients.
- Make the crispy prawn heads (optional) Remove the top shell of the prawn heads and clean out the inside. Lightly coat in seasoned flour. Fry in hot oil until golden and crispy. Drain on a paper towel. Serve the spring rolls with the dipping sauce and crispy prawn heads.
Ingredients:
- ½ cup Thai sticky rice
- 300 ml coconut water
- 150 ml coconut cream
- 1 ripe mango
- 2 finger limes
- 1 stalk lemongrass, finely bruised
- ½ puck palm sugar, grated
How To Make Mango Coconut Sticky Thai Rice
- Prepare the rice Rinse the sticky rice under cold water until the water runs mostly clear.
- Place the rice in a rice cooker with the coconut water and the bruised lemongrass. The liquid should sit about one knuckle above the rice. Cook until tender.
- Prepare the fruit. Peel the mango and slice the cheeks into thin slices. Cut the finger limes open and gently remove the citrus pearls.
- Finish the rice Once the rice is cooked, remove the lemongrass. Stir through the grated palm sugar and coconut cream while the rice is still warm. Fold gently until creamy and glossy.
- Assemble Spoon the warm coconut sticky rice into bowls, top with sliced mango and finish with fresh finger lime pearls.
Ingredients:
- 100 g fresh tuna, cut into small cubes
- 2 limes, segmented
- ½ cup cottage cheese, placed in a piping bag
Cucumber & Tomato Relish
- ¼ cucumber, finely diced
- 1 tomato, finely diced
- 3 large shallots, finely diced
Thai Dressing
- (Use the same dressing from the spring roll recipe)
Rosetta Cookies
- 50 g flour
- 1 egg
- 2 tbsp melted butter
- 1 tbsp sugar
- 200 ml milk
- Oil for frying
Garnish
- Fresh mint leaves
- Fresh chives
How To Make Tuna Rosetta Crush
- Make the relish
Finely dice (brunoise) the cucumber, tomato and shallots. Toss with a little of the Thai dressing and set aside. - Prepare the rosetta cookies
Heat oil to 145–165°C. - In a jug, blend the flour, egg, melted butter, sugar and milk until smooth — the batter should resemble a thin crêpe batter.
- Preheat the rosetta iron in the hot oil for about 1 minute. Dip the hot iron into the batter, then return it to the oil and fry until crisp and golden. Carefully remove the cookie and drain on paper towel.
- Repeat with remaining batter.
- Assemble the dish
Spoon the dressed tuna onto the plate and scatter over the citrus segments. Add small dots of cottage cheese from the piping bag. - Top with the cucumber and tomato relish and garnish with mint and chives.
- Serve with the crispy rosetta cookies for texture
Is there a video of above-mentioned recipes
Yes of course! You can rewatch the whole segment here: https://www.youtube.com/watch?v=mmWwyR540WQ